Strawberry Cake

Strawberries are a delightful accompaniment with cakes. Their beautiful color and inherent sourness cuts into the sweet of a cake to add to the punch in every bite. This cake is my first experiment of adding strawberries to a cake before baking.

I am proud to announce that I am absolutely in love with the outcome. The best bit is, this cake looks special without requiring any extra effort. A simple sponge cake with a pretty look.

The Strawberry Cake:

The Strawberry Cake

Servings: 10 to 12

Difficulty Level: Easy

Ingredients:

All Purpose Flour (Maida) – 1.5 cups

Strawberries – 1 punnet

Baking Powder – 1.5 tsp

Butter – 90 gram

Salt ( if using unsalted butter) – 1/2 tsp

Egg – 1

Milk – 1/2 cup

Vanilla Essence – 1 tsp

Sugar – 1 cup and 3 tbsp of granulated sugar

Method:

Pre-Heat the oven at 170 degree centigrade.

I used a 10″ spring pan to bake this cake but ideally for this volume an 8″ pan would be ideal. Grease the baking with butter, dust little all-purpose flour and set aside.

Wash the strawberries well, drain and halve them before setting them aside.

Punnet of Strawberries

In a bowl sieve the flour, baking powder and salt (if using unsalted butter).

In another larger mixing bowl beat the butter and one cup of granulated butter until light and fluffy. With an electric beater it usually takes 3 to 4 minutes.

Mix in the milk, egg and vanilla essence until just combined.

Add the dry mixture gradually mixing gently until all the ingredients just combine. Do not beat too hard. Try the cut and fold technique to add air to the mixture till a smooth mixture is obtained.

Pour the prepared mixture in the set aside baking dish and arrange the strawberries with the cut surface down.

Pour the mixture & decorate the Strawberries cut side down.

Sprinkle the remaining 3 tablespoons of granulated sugar over the strawberries.

Granulated sugar sprinkled over Strawberries

Bake in oven at 170 degrees for 10 minutes then reduce the temperature to 150 degrees to bake till the cake turns golden brown and the tester comes out clean.

Freshly out of the oven

Please note, ensure the tester is not piercing a strawberry cause they would caramelize and give a squishy touch to the tester, which is normal.

Cool the cake on a rack and slice into wedges.

Strawberry Cake Slice

Serving Suggestion: The cake tastes best when served with dusted icing sugar or whipped cream as an accompaniment.

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I am My Era, the name I chose because its initials read ME and that's what I blog about. I have noticed that the deeper I know about myself, the clearer I understand others and this blog is my journey into my own self.

I love to share my survival stories, parenting triumphs and failures, steps that are helping me minimize stress, create peace and build a life that I always wished for.

When I'm not working on my mother of the year award, you can find me reading, cooking or taking photos.

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